Feb 11, 2013

Lightened-up red velvet pancakes made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping. I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

I don't eat pancakes every day, instead I save them for special occasions, like holidays, birthdays and blizzards! This weekend Nemo hit the North East, which kept most of us indoors or digging our way out. We got around 8 to 10 inches which wasn't too bad, my daughter was really excited to finally use her snow suit and sled.

While my daughter and husband played outside in the snow, I decided to test out these pancakes. My puppy wanted no part of the snow, so he found a cozy blanket and just laid around all morning.

I spent quite a bit of time testing these pancakes out to get them just right. Finally after my third attempt I got them perfect! Fluffy, with just the right amount of sweetness. This was modified from my whole wheat pancake recipe, I simply added some cocoa powder and food coloring and since this is topped with a cream cheese topping rather than maple, I felt the batter needed to be sweetened a bit, so I added a touch more sugar.

My husband, was my taste tester and tasted each and every round until we got a winner.

If you're watching your sugar intake, you can certainly substitute the sugar for Stevia or Splenda, or whatever sweetener you prefer to use.

You can prepare the batter the day before and keep it refrigerated for up to 2 to 3 days. The cream cheese topping will also last about 3 days refrigerated.

I used my heart shaped pancake molds which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold. It also tends to stick so spraying the mold first helps prevent this.

I have been loving making everything heart shaped lately with some handy cookie cutters. will try the pancake version later this week! thanks for the fantastic recipe! xx. gigi. food and beauty blogger @ www.gigikkitchen.blogspot.com

Can someone please make this recipe and tell me what it tasted like? No offense, but I'm getting really sick of the "these look good," "can't wait to make these" comments. It seems like the majority of all comments on this website are the two above comments. I'd like to know if making this would be worth my time.

I agree with the other comment that although the "these look so good" and "can't wait to try these" comments are positive and supportive, they aren't terribly helpful... I like to read the comments for reviews of how the recipe turned out or how it was received and comments to that effect are more useful. Just my two cents.

I find it revaulting that people feel the need to come onto this woman's site & make such comments! If you happen to make a recipe & don't like it who cares? I'm sure you've wasted much more money in your lifetime! Gina's recipes are amazing but not everyone's tastes are the same. Make at your own risk but 9 times out of 10 you won't regret it! Thanks Gina for taking your time to provide me & my family with healthy & delicious ways to make foods that I love at no charge!!

Your daughter is adorable in her little snowsuit! I just wish you guys would quit hogging all the snow! ; ) (I live in Abq., but am a former New Yorker, and homesick!). That recipe definitely looks like a winner for my "Sweet Sunday" breakfast!

OKAY. I made these today, along with the heart chocolate chip banana pancakes (cuz I like to freeze them for healthy "eggos") and I am not a big fan of cream cheese so I didnt make that, so instead I added a tsp of semi sweet mini chocolate chips (like the heart shaped chocolate chip banana pancakes) and all I have to say is OH MY GOSH!!! I left some without chocolate chips so I can put sugar free hot fudge topping on it (for valentines day treat) but like I said they taste amazing! I am a pancake addict so I am always eating pancakes, and this one is another recipe to add to my books

This is my first recipe from this blog. This is what I found when I made these this morning.Pancakes: I used 1/2 cup whole wheat as I did not have white whole wheat. I used 1/4 baking Splenda and liquid food coloring, a bit less than 1/4 tsp. Also didn't have a mold so made them just round on a griddle. I though they tasted like pancakes. There was, in my opinion, no specific red velvet flavor. I find this to be the case with most "home made" red velvet recipes. Guess I will keep searching for the perfect one. Also, in my hands, the pancakes were kinda chewey.Topping: runnier than I expected. Tasted more like honey than cream cheese. If I try these again, will use a different low fat cream cheese topping.Overall, not sure they're worth the effort. The pictures were cute though!!

Made these for my husband for Valentine's breakfast today, since red velvet cake is his favorite dessert. They were delicious!

I made the batter and frosting ahead of time--the frosting wasn't mixing well with just a spoon so I threw everything in a mini food processor, and the frosting came out creamy and perfect. I made regular-size pancakes and used a heart-shaped cookie cutter to make them cute little hearts. Perfect!

Until I whipped the topping with a hand mixer I was not getting a creamy topping like I was expecting. Next time I may add a little powdered sugar & less honey to thicken it up more. The pancakes & topping were delicious! And just a note for someone just trying the recipe, the longer the topping sat, the thicker it became. Enjoy!

I made these for Valentine's dinner and we all loved them!!! My batter was a bit thin (and I didn't have a heart mold), so due to my dumb electric cooktop, I mostly had amoeba-shaped pancakes, but they tasted great! I could definitely taste the hint of cocoa. The cream cheese topping is AMAZING!!! You should bottle that stuff and sell it - I'm eating the extra with EVERYTHING! :) Thanks again for another winner, Gina!

I made these YUMMY pancakes today for breakfast. They were so easy to make and amazingly really good. I usually make pancakes from boxes but this will change my mind. I omitted the red paste and substituted Almond Milk and they turned out so good I personally ate them as is with no topping or syrup or anything. I would make these as a snack too. Thank you Gina!

Today is my niece's 5th birthday. I asked her what she wanted for breakfast and she said, "It's my day! I want pancakes, please." So I thought it'd be a perfect opportunity to make these. They were a hit!